Grill & Griddle Pans Collection

Grill pans have raised ridges that lift food above the pan floor. Fat drips down into the channels between them, so your food isn't sitting in its own grease, and the ridges leave those signature char marks. Best for steak, chicken, burgers, halloumi, and thick-cut vegetables.

Griddle pans are completely flat with a large, uninterrupted cooking surface. Maximum contact means even browning across the whole piece of food. Best for pancakes, eggs, French toast, smash burgers, quesadillas, and grilled sandwiches.

Cast iron skillets are also flat, but built for depth rather than surface area. Rather than shallow sides for maximum contact, a skillet's slightly raised walls hold in sauces, oils, and pan juices, so it can go from searing to simmering without switching pans. Best for one-pan dinners, hash, cornbread, pan sauces, and anything that starts on the stovetop and finishes in the oven.

If you're choosing one, think about what you cook on weekends. Brunch people want a griddle. Steak people want a grill pan. If you want one pan that handles searing, frying, and saucing without a switch, a skillet is the more flexible pick, which is why it's sold alongside the grill pan in our Cast Iron Skillet & Grill Pan Duo, letting you cover both jobs at once.

Clean materials. Our ceramic coating is made without PFAS, PTFE, PFOA, lead, or cadmium.

Even heat across a wide surface. Ceramic grill and griddle pans use an aluminum core, while enameled cast iron offers a different construction for heat retention.

Oven-ready. Ceramic pans are oven-safe to 550°F; enameled cast iron is rated to 500°F.

Every stovetop. Gas, electric, and induction compatible.

Easy cleanup. The ceramic coating means charred bits release far more easily than they would from bare metal.

• Preheat gently. For ceramic cookware, use low to medium heat for up to 90 seconds before adding oil. Follow the separate cast iron care guide for cast iron pans.
• Pat food dry. Surface moisture steams instead of searing. A quick pat with a paper towel makes a visible difference.
• Don't crowd it. Leave space between pieces so moisture can escape. Crowding turns a sear into a steam.
• Resist flipping. Let food develop its marks undisturbed. It'll release naturally when it's ready.
• Use a little oil. Even on a non-stick surface, a light coat helps conduct heat and improves browning.
• Deglaze while warm. A splash of water or stock lifts stuck-on bits in seconds.

A grill frying pan (also called a grill pan) is a stovetop pan with raised ridges instead of a flat cooking surface. The ridges lift food above the pan floor, so it sears in direct contact with hot metal rather than sitting in its own rendered fat, which creates char marks similar to an outdoor grill.

A griddle pan is a stovetop pan with a completely flat, uninterrupted surface — no ridges. That full contact browns food evenly on all sides, which is why griddles are the go-to for pancakes, eggs, smash burgers, and grilled sandwiches rather than proteins that benefit from char marks.

Grill pans have raised ridges that create char marks and let fat drain away, making them ideal for proteins and thick-cut vegetables. Griddle pans are flat for maximum surface contact, which is ideal for pancakes, eggs, and sandwiches.

Yes. The raised ridges make direct contact with your food, and that concentrated heat creates genuine sear marks. Preheating properly and patting food dry before it hits the pan are the two things that matter most for clean, defined marks.

Ours are made without PFAS, PTFE, PFOA, lead, or cadmium, and every piece is third-party tested for over 200 forever chemicals and 20+ heavy metals. Look for published third-party results rather than relying on a label claim.

Yes. Our grill and griddle pans work on induction, gas, and electric stovetops. Construction differs between ceramic-coated and enameled cast iron pieces.